On New Year’s Eve I hosted some friends for an evening of appetizers and drinks. Over the next few days I’ll be posting some of the items I made throughout that night. I love to celebrate the diversity of cuisines on New Year’s Eve so let’s go to Asia. Well, sort of. I’ve never had this particular combination in Japan but my guests really enjoyed this East meets Pacific Northwest sushi roll. I used Korean rice and cooked it with some konbu (kombu – seaweed). The rice was seasoned with rice vinegar and sugar. I used strips of smoked salmon and cream cheese. The combination was fantastic. The flavor of the salmon permeated your mouth and the cheese provided a wonderful creamy texture. I’ll definitely make this again.
Tokyo eats on the cheap
Yes, even cheap sushi. This was had for about $10 at a department store market. More on that later. On Tuesday I arrived in Tokyo and I visited Chuo University on Wednesday. This is not a great picture but I did manage to snap a skyline view of Tokyo from one of the tall buildings at Chuo. It certainly does not capture the immenseness of Tokyo.
The interesting thing about Japan is that many of the private railway companies are owned and operated by huge department stores. These are unlike anything in America. Many major train stations in Tokyo (and all over Japan) are a maze of department stores, shops and train entrances. Once you figure that out getting around is not too difficult. Every major department store has a floor for each type of goods they are selling. Generally the bottom one or two floors are dedicated to food, both prepared and fresh produce. There are cases filled with delectable sweet treats and gyoza stands. It is like a huge market with super attentive staff at every station. The sushi you see above was my dinner on Tuesday. Yes, $10 from the Tobu department store at the Ikebukuro station.
Here is one case filled with fried meats of all kinds. Oh, I wish I had better pictures. I will try to get some better ones when I get to Osaka.
Here are a couple of pictures just outside the Shinjuku train station.
And in Ikebukuro I was tempted by the Colonel.
Instead, for lunch, I treated myself to another local cheap favorite. This is a small fast food shop that has a variety of rice bowls topped with grilled meats. It is an interesting process. You must first buy a meal ticket from the vending machine near the entrance. You can choose a variety of things from their limited menu and you choose by pressing the button for anything within the price range of what you’ve put into the machine. You sit at a counter, there is only one thin counter at this place, and hand your meal ticket to the server in front of you. Within a minute or two a hot steaming bowl of meat covered rice and a small bowl of miso soup appears. You eat quickly and leave. For less than $4 you can be satisfied. Quick, easy and you don’t even need to hassle with trying to order off a menu written in Japanes. Many of these places have a picture of the food next to the buttons on the vending machines.
Here is a photo of the street that I am staying on near the Mejiro station.
Sushi and more
I was in the mood for Japanese cuisine and it’s been a while since I’ve made sushi rolls. They really are not that hard to make and you can put whatever you want inside. These are stuffed with crab, avocado, carrots and cucmbers.
Of course the most important aspect of sushi is the rice. Unfortunately I didn’t have a great sushi rice on hand but at least I had a sticky shorter grain rice. Actually it was too sticky and became a bit gelatinous, but it was ok. Sushi rice preparation is something that is almost an art in Japan. Right out of the steamer, while still hot, the rice is seasoned with rice vinegar usually sweetened with some sugar. The rice is traditionally cooled by fanning by hand. I like to lay out a thin layer of rice about 3/4 of the way up a sheet of nori. It helps of you wet your hands with some water to prevent the rice from sticking.
Simply lay your ingredients in the middle of the rice. Here are the cucumbers and carrots.
Real sushi chefs can roll these by hand without the aid of a rolling mat, but mine turn out best if I use a mat. The idea is to roll the sushi pulling it in tight to make a firm roll. The edge is sealed by wetting with a little bit of water.
Here is the roll all ready to be sliced.
You can slice them however thick you want them. I like a pretty good mouthful myself.
Along with the sushi I made an Asian-inspired soup. I started with a stock pot filled with kombu (seaweed), dried shitake mushrooms, garlic and ginger. This was simmered for about an hour until the mushrooms and seaweed were tender and the broth was flavored.
The broth was strained and flavored with some soy sauce, clam dashi powder, a splash of mirin and a dash of sesame oil.
The mushrooms and seaweed were sliced finely and placed back in the soup.
Served with soy sauce and wasabi, the sushi was really tasty. The soup was very satisfying with a full robust flavor yet lightness that went well with the delicate flavors of the sushi.
Maki sushi
I do love sushi and maki sushi rolls. I haven’t made it in a long time. Tonight we feasted on Japanese cuisine. In my efforts to eat healthy I even used brown rice instead of the traditional white rice. I like the Thai brown rice I find in my local Asian market. It still has some stickiness that is important in Asian cuisine. Of course it’s not the same as a traditional Japanese sushi rice but it was a palatable alternative to white rice. I seasoned it with rice vinegar and a little bit of sugar.
The ingredients for my maki rolls were imitation crab meat, cucumber, carrots, and a wasabi seasoned canned tuna. I’d love to use fresh fish but we just can’t get anything here that I would eat raw.
Here is the nori with the rice and fillings all laid out.
All rolled up and ready for cutting.
I love wasabi and use a lot in my soy dipping sauce. I also prepared a soup this evening.
The soup was a very simple one. I made a simple broth with water, clam dashi powder, fish dashi powder and a splash of soy sauce. I simmered button mushrooms in the broth until they were good and tender. I then added a good amount of finely sliced leaf lettuces. I love cooked lettuce, especially in soup. It has a silky texture and a nice sweet flavor.
Stay tuned. I’ll post dessert tomorrow. It is definitely worth waiting for!